One-Pan Egg Roll Bowls with Ground Pork and Cabbage

This One-Pan Egg Roll Bowls recipe gets dinner on the table fast. It combines lean ground turkey, plenty of vegetables, brown rice, and a simple sweet-spicy soy-based sauce for a satisfying weeknight meal.

Table Of Contents:

Simple Ingredients
Substitutions or Add-Ins
How To Make One-Pan Egg Roll Bowls
Tips
Common Questions
Other Recipes You Might Enjoy
Care To Share?

What You’ll Love About One-Pan Egg Roll Bowls:

All the flavor of egg rolls without the wrapper or deep frying
A true one-pan dinner that’s quick and simple
Healthy ingredients: lean ground turkey, cabbage, carrots, and brown rice
Perfect for meal prep and weekday lunches
Easy to customize with different proteins and vegetables
Ready in under 30 minutes from start to finish
Simple to adapt for low-carb, keto, or gluten-free diets

If you love egg rolls but rarely make them at home, these One-Pan Egg Roll Bowls deliver the same savory-sweet flavors in a fraction of the time. There’s no deep-frying and no wrappers—just the delicious filling served as a bowl. This recipe is practical, healthier, and ideal for busy families who want a comforting, home-cooked dinner without fuss.

Everything cooks in a single skillet, so cleanup is minimal and the meal comes together quickly. It’s also a flexible formula for using up ingredients from your fridge: leftover rice, extra veggies, or different ground meats all work well. If you like prepping meals ahead, these bowls reheat nicely for lunches and weeknight dinners.

Simple Ingredients:

Ingredients list for one-pan egg roll bowls. ground turkey, onions, garlic, ginger, carrots, coleslaw mix, olive oil, brown rice, water, honey, sesame oil, soy sauce, siracha, and sesame seeds.

Olive oil – for cooking the turkey and sautéing the vegetables.
Ground turkey – lean ground turkey keeps this light, but other proteins can be used.
Aromatics – onion, garlic, and fresh ginger form the flavor base.
Vegetables – grated carrots and a bag of coleslaw mix make prep fast and add bulk.
Brown rice – cooked brown rice adds texture and whole-grain nutrients; you can swap other grains if you prefer.
Sauce – low-sodium soy sauce, water, sriracha, toasted sesame oil, and a touch of honey for balance.
Garnishes – sliced green onions and toasted sesame seeds brighten the finished bowls.

Substitutions or Add-Ins:

Protein: Swap ground turkey for lean ground beef, chicken, or pork.
Veggies: Try broccoli or cauliflower florets, zucchini, celery, bell peppers, or mushrooms.
Eggs: Stir in 1–2 beaten eggs at the end for extra protein and texture.
Grain: Use white rice, jasmine, basmati, quinoa, couscous, or cauliflower rice for a low-carb option.
Gluten-free: Replace soy sauce with coconut aminos to make the sauce gluten-free.

How To Make One-Pan Egg Roll Bowls:

See the recipe card below for the full ingredient list and exact measurements.

Step One. Whisk together the sauce ingredients and set aside: low-sodium soy sauce, water, honey, toasted sesame oil, and sriracha. Heat olive oil in a large skillet over medium-high heat. Add the ground turkey, season with a little salt and pepper, and break it into crumbles as it cooks. Add diced onion, then stir in minced garlic and grated or minced ginger and cook briefly until fragrant.

Sauce for one-pan egg roll bowls. Soy sauce, water, siracha, toasted sesame oil, and honey.

Cooked ground turkey with onions, garlic, and ginger.

Step Two. Add the grated carrots and cook for a few minutes until they begin to soften. Stir in the coleslaw mix and sauté until the cabbage is just tender. Add cooked brown rice and pour in the prepared sauce. Stir and cook a few more minutes so the rice absorbs the sauce and the flavors combine. Serve immediately, topped with sliced green onions and toasted sesame seeds.

Cooked carrots and cabbage with ground turkey.

One-pan egg roll bowls cooked in pan and topped with green onion slices and sesame seeds.

Tips:

Prep before you cook: Chop and measure the sauce and vegetables ahead of time—everything cooks quickly, so having ingredients ready prevents overcooking.
Turn it into lettuce wraps: Use the finished filling to make crisp lettuce wraps for a lighter presentation and an easy handheld option.

Common Questions:

Can I make this recipe low-carb?

Yes. Omit the rice or replace it with cauliflower rice and use a low-sugar sweetener or less honey in the sauce.

Do egg roll bowls freeze well?

Freezing is not recommended because cabbage and coleslaw mix lose texture when thawed.

How long will egg roll bowls stay fresh?

Store in an airtight container in the refrigerator for up to 4 days.

One-pan egg roll bowls served in individual serving bowls with extra siracha hot sauce.

Other Recipes You Might Enjoy:

Ground Turkey Teriyaki Rice Bowls
Asian Chicken Bowls with Sesame Dressing
Cold Asian Noodle Salad
Quick Chinese Chicken Salad
Asian Lettuce Wraps
Beef and Broccoli Stir Fry
Ground Beef and Broccoli Ramen
Teriyaki Chicken Casserole